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Coconut Chicken and Rice

Coconut Chicken and Rice | A vibrant and flavoursome meal

10th September 2015

For the coconut lovers out there, we bring you this incredible chicken and rice dish full of vibrant flavours, and packed full of healthy ingredients.

This is a great summer recipe that's fantastic for those looking to get a balanced mix of protein, fats and carbs.



1 Cup Rice

1 Teaspoon Coconut Oil

1/2 Cup Coconut Chips

Pinch Himalayan Pink Salt

1/2 Cup Chicken Stock

1/2 Cup Coconut Milk

1 Lime


1 Cup Liquid Egg Whites

1 Skinless Chicken Breast

3 Tablespoons Coconut Flour



1. Place the rice in a baking dish and add the himalayan pink salt, coconut milk, chicken stock and juice from the lime

2. Cover with foil and bake for 25 to 30 minutes so the rice is cooked through

3. Remove the foil, sprinkle the coconut chips on top and bake for five more minutes, or until the coconut is browned


1. Heat the oven to 200C/Fan 180C/Gas

2. Season the egg white, then dip the chicken into the egg then the coconut

3. Place on a lightly oiled baking sheet and bake for 20-25 minutes, turning once until the chicken is cooked through

Macros (per serving):

Protein - 47 g

Carbs - 46 g

Fats - 43 g

Calories - 760 kcal